Credit to @zarskitchen Manchego, Chorizo & Onion Tarte Tatin

Credit to @zarskitchen Manchego, Chorizo & Onion Tarte Tatin

Happiness in every bite with this Tarte Tartin! Such an easy and impressive one to make, sweet onions cooked with butter, wine, stock and a hint of thyme until they are soft, golden and caramelised. Topped with chorizo and copious amounts of grated Manchego, then finished with puff pastry and baked in the oven until gorgeously crisp.

Outta the oven and it’s time to get flippin’ excited!… 😉 Who wants a slice?


300g Puff Pastry
50g Butter
0.5 tsp Salt
0.5 tsp Pepper
1 tbsp Fresh thyme leaves
3 Large onions, peeled and sliced into 1/2” thick rings
60ml White wine
60ml Chicken stock
300g Brindisa chorizo @brindisaspanishfoods
250g Brindisa 1605 Manchego Cheese, grated @brindisaspanishfoods

1. Preheat the oven to 190℃
2. Roll the puff pastry into a round shape an inch bigger than your round oven dish, refrigerate while you prepare the filling
3. Slice the chorizo into 1cm thick rounds, dry fry on medium heat until cooked and starting to brown slightly
4. Remove the chorizo with a slotted spoon and drain on kitchen towels, set aside
5. Melt the butter with salt, pepper and thyme in a round ovenproof dish
6. Arrange the onions flat side down in the pan, cook over a medium flame until they start to caramelise and become golden
7. Flip the onions to caramelise the other side, cook until translucent and soft
8. Add wine and stock to the pan, reduce by half, about 5 minutes
9. Remove from the heat and place the cooked chorizo rounds and any extra onion pieces around the onion rings
10. Sprinkle the grated cheese over the top
11. Lay the other pastry round over the top tucking the edges between the onions and the dish
12. Poke holes in the pastry with a fork, bake in the oven until cooked through and golden brown, about 30 mins, cool for 5 minutes
14. Run a knife around the edges then place a plate on top of the dish, flip upside down
15. Enjoy!

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